Non-stick vegetable spray 6 to 8 spinach-flavor flour tortillas 3/4 cup chicken broth 1 to 2 tablespoons Dijon mustard 1 tablespoon cornstarch 2 cups shredded sharp Cheddar cheese
Cut tortillas with a shamrock-shaped cookie cutter (or cut into wedges with a knife). Spray lightly with vegetable spray and place on an ungreased baking sheet. Bake "shamrock chips" at 375 degrees for 10 to 15 minutes, until crisp. Set aside to let cool. Pour broth into a saucepan. Bring to a boil over high heat; turn heat down to low. Whisk mustard and cornstarch together; add mixture to hot broth along with cheese. Cook until cheese melts completely. Keep stirring with a whisk until dip is smooth. Serve warm dip with your shamrock chips...YUM!
Add the eBook version of this brand new title to your cookbook collection this week. It's full of 175 chicken and beef recipes that your family will love!
When frosty winds are blowing, it's time to put a simmering pot of delicious soup on the back burner and pop some bread in the oven. Nothing warms a kitchen better!
Our Ham & Bean Soup recipe, with tasty little chunks of ham and carrots, makes enough to feed a crowd. Perfect for game day parties, movie marathons, or to freeze extra for another day. Add a pan of Seasoned Cornbread and you're all set to go! Jo Ann's Garden-Fresh Tomato Soup is a winner any time of year, and we like to serve it with these Sloppy Joes. This recipe makes plenty of sandwiches to share, and it freezes well too.
Looking for a sweet combo? How about some Old-Fashioned Hot Cocoa and Banana Crumb Muffins? Delicious for a mid-morning snack or after-school treat. Warming winter favorites, just waiting to chase the chill away...click through to see all the recipes!
Banana Crumb Muffins
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Pack up these tender muffins for breakfast, lunch or on-the-go snacks. Add some chopped nuts to the crumb topping for a little crunch if you like! Scroll down to see the complete recipe, and click here to see a list of all of the recipes in Grandma's Favorites cookbook.
Banana Crumb Muffins Thanks to Heidi Ladwig of Odebolt, Iowa, who shared this recipe with us!
1-1/2 c. all-purpose flour 1 t. baking powder 1 t. baking soda 1/2 t. salt 3 ripe bananas, mashed 3/4 c. sugar 1 egg, lightly beaten 1/3 c. butter, softened
Combine flour, baking powder, baking soda and salt in a large bowl; whisk well. Add remaining ingredients; stir until well mixed and moistened. Spoon batter into greased or paper-lined muffin cups, filling 2/3 full. Sprinkle Crumb Topping evenly over muffins. Bake at 350 degrees for 18 to 20 minutes. Makes one dozen.
Crumb Topping:
1/3 c. brown sugar, packed 2 T. all-purpose flour 1/2 t. cinnamon 1 T. butter, softened
Combine all ingredients in a small bowl. Mix with a fork until crumbly.
We all crave the flavor of our favorite old-fashioned foods, but often we are simply short on time to make them. Our newest cookbook, Modern Kitchen: Old-Fashioned Flavor is full of the comfort foods your family loves, using some of our favorite handy appliances.
From 1/13 until 1/20/19, you can download this brand new cookbook for just $2.99!
With an electric pressure cooker, you can cook up all of your family's favorite meals in a fraction of the time. This recipe for savory Meatloaf & Mashed Potatoes cooks in just 25 minutes! The Baby Back Pork Ribs are ready in about an hour, and our Classic Chili will be ready before you know it. You can even bake up a Easy Cherry Dump Cake in your pressure cooker. And just for fun, we're sharing a simple recipe for Chilled Gazpacho Soup that's a cinch to whip up in your blender!
Easy Cherry Dump Cake
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This super moist cake only has 3 ingredients! Try it with blueberry or apple pie filling too...delicious! Scroll down to see the complete recipe, and click here to see a list of all of the recipes in Modern Kitchen: Old-Fashioned Flavor cookbook.
Easy Cherry Dump Cake Shared by Ann Tober of Biscoe, Arkansas.
2 c. white or yellow cake mix 3 T. butter, melted 21-oz. can cherry pie filling 2 c. water Garnish: vanilla ice cream Optional: chopped nuts, extra pie filling
Pour dry cake mix into a bowl; add melted butter. Stir until combined; mixture will be a bit lumpy. Add pie filling; mix until combined. Pour batter into a lightly greased 7" round cake pan or casserole dish; cover top of pan with aluminum foil. Pour water into a 6-quart electric pressure cooker. Add a rack or trivet; set pan on rack. Close and lock lid. Set to manual high pressure for 25 minutes. Open pressure cooker using natural release method. Let stand for 5 to 10 minutes. Scoop out cake; serve topped with a scoop of ice cream, nuts or extra pie filling, if desired. Makes 10 to 12 servings.
The digital eBook version of this brand new, super-sized cookbook includes more than 300 simple mains, sides and desserts and it's on sale this week — on NOOK only!
All across the country, the best home cooks in America have shared their very favorite, family-pleasing comfort food recipes with Gooseberry Patch. In America's Comfort Foods cookbook, we've gathered over 200 of those gems. We've included mouthwatering favorites for every meal of the day, plus desserts!
Tucked throughout the pages you'll find classics like Bacon-Cheeseburger Meatloaf, Southern Fried Chicken, Barbecued Meatballs, and so much more. Why not make the Best Chocolate Chip Cookies for dessert tonight? Your family will thank you!
Almost North Carolina Pulled Pork BBQ
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Serve this juicy BBQ pork on buns, Texas toast, or even on top of a pizza! Scroll down for the complete recipe fromAmerica's Comfort Foods cookbook.
Almost North Carolina Pulled Pork BBQ Joan Osborne of Boomer, North Carolina, shared this recipe with us. She writes, "My family often requests this recipe. We serve ours on buns southern-style, topped with coleslaw and extra hot sauce. Some of us like to also add sliced sweet onion and tomato, mustard, pickled jalapeños and dill pickle chips. Occasionally we have a guest who also likes mayonnaise on theirs. However you enjoy it, it’s delicious!"
4 to 5-lb. Boston butt pork roast salt and pepper to taste 1/3 c. cider vinegar 1 to 2 T. molasses several drops smoke-flavored cooking sauce 1 onion, diced 1 T. olive oil or butter 1/4 c. tomato sauce or catsup 18-oz. bottle barbecue sauce several drops hot pepper sauce 15 hamburger buns, split Garnish: favorite sandwich toppings
Season roast with salt and pepper; place in a 6-quart slow cooker. Drizzle with vinegar, molasses and smoke-flavored sauce, as desired. Cover and cook on low setting for about 10 hours. Remove roast to a plate; cool, discarding bones and fat. Return roast to slow cooker; pull apart with 2 forks. In a skillet over medium heat, sauté onion in oil or butter. Add onion to slow cooker along with tomato sauce or catsup, barbecue sauce and hot sauce. Turn slow cooker to warm until serving time, stirring occasionally to blend flavors. Spoon onto buns; add toppings as desired. Makes 15 or more sandwiches.
Wintertime is one of our favorite times of year to get dinner going in the morning. After a long day, you'll come home to a slow-simmered supper...pure comfort! Whether it's a hearty roast, a soup or stew to warm you to your toes or even a sweet ending that cooks up in a few hours, share it with us today.
So tell us...
What are your favorite WINTERTIME SLOW-COOKER recipes? Share 'em all in today's Recipe Round-Up!
Here's one of our favorite simple slow-cooker recipes...give it a try!
Slow-Cooker Country Chicken & Dumplings Joanne Curran from Arlington, Massachusetts shared this recipe with us and it appears in our bookazine, 5-Ingredient Dishes in Minutes.
4 boneless, skinless chicken breasts 2- 10-3/4 oz. cans cream of chicken soup 2 T. butter, sliced 1 onion, finely diced 2- 7-1/2 oz. tubes refrigerated biscuits, torn
Place chicken, soup, butter and onion in a 4 qt. slow cooker, add enough water to cover chicken. Cover and cook on high setting for 4 hours. Add biscuits to slow cooker, gently push biscuits into cooking liquid. Cover and continue cooking for about 1-1/2 hours, until biscuits are done in the center. Serves 6.
Here's a recipe from Vickie & Jo Ann that's perfect for using up any yummy leftovers tomorrow. It's SO easy and uses turkey, vegetables and stuffing from your holiday meal. Winner!
Here's the super-easy, super-tasty recipe...give it a try this year!
Day-After-Thanksgiving Soup
1 T. olive oil 2 carrots, chopped 2 ribs celery, chopped 1 onion, chopped salt and pepper to taste 1 bay leaf 2 qts. chicken stock 1-1/2 lb. cooked turkey, diced 2 T. fresh parsley, chopped Optional: 1 c. frozen peas 4 to 6 c. prepared stuffing, warmed
Warm oil in a large stock pot over medium heat; add in carrots, celery, onion, salt and pepper. Sauté until vegetables are crisp-tender. Add in bay leaf and stock; bring to a boil. Add turkey, reduce heat and simmer until vegetables are fully cooked, about 10 minutes. Stir in parsley and peas, if using. Remove bay leaf before serving. To serve, place a scoop of warmed stuffing into individual soup bowls. Ladle soup over stuffing in bowls. Serves 4 to 6.
We hope your holiday was warm and memorable. Share your favorite Thanksgiving leftover recipes with us in the comments!
The year was 1977 and it was our first Thanksgiving in our first apartment together, after Shelby and I were married. I was so proud of how this turkey turned out and the recipe below is the one I used. If I recall correctly, I adapted it from one my mom had given me...hope you enjoy it!
Roast Turkey & Gravy
A time-tested recipe that's become a holiday tradition, it originally appeared in our book, Farmhouse Christmas.
8 slices bacon, crisply cooked and crumbled 1 c. butter, softened 3 T. fresh sage, chopped salt and pepper to taste 14 to 16-lb. turkey 3 c. leeks, white and green parts chopped 8 fresh sage sprigs 3 bay leaves, crumbled 4-1/2 c. chicken broth, divided Garnish: fresh sage and parsley
Combine bacon, butter and chopped sage in a medium bowl. Sprinkle lightly with salt and pepper; set aside. Pat turkey dry with paper towels and sprinkle cavity with salt and pepper. Place leeks, sage sprigs and bay leaves in cavity. Loosen skin on turkey breast and spread 1/3 cup sage butter over meat, under skin. Place turkey on rack set in large roasting pan and rub 2 tablespoons sage butter over outside of turkey.
Set aside 1/3 cup sage butter for gravy; reserve remaining for basting. Position rack in bottom third of oven. Pour 1/3 cup broth over turkey. Roast at 350 degrees for about 3 hours, until meat thermometer inserted into thickest part of inner thigh registers 165 degrees. Baste every 30 minutes with 1/3 cup broth and brush with sage butter.
Transfer turkey to a platter and let stand 30 minutes. To prepare gravy, pour pan juices into a large glass measuring cup; spoon off fat and discard. Pour juices into saucepan, add 2 cups broth and bring to a boil. Continue to boil until liquid is reduced to 2 cups. Whisk in reserved 1/3 cup sage butter; add salt and pepper to taste. Serves 12 to 14.
Want to share this recipe with a friend? Click the buttons below!
With the big feast just a little over a week away, what better time to share your tried & true Thanksgiving favorites? From starters to desserts and everything in between, we want to see what's on your family's table!
So, tell us...
What are your favorite THANKSGIVING recipes? Share 'em all in today's Recipe Round-Up!
Today, we're sharing a recipe for Holiday Brined Turkey, from our cookbook, The Harvest Table. Below the recipe, take a peek at our video...the brine mix itself makes a thoughtful gift for this time of year too!
Holiday Brined Turkey Thanks to Sharon Demers from Dolores, Colorado, who shared this recipe with us!
1 c. coarse sea salt 1/2 c. brown sugar, packed 1 T. sweetened dried cranberries, finely chopped 1 T. orange zest 1 T. dried apples, chopped 2 t. peppercorns 1/2 t. dried thyme 1/2 t. dried sage 1/2 t. dried rosemary 1/8 t. garlic powder 3 shakes red pepper flakes 1 gal. boiling water 18 to 20-lb. turkey, thawed 1 gal. cold water
To prepare Turkey Brine Mix, combine all ingredients, except boiling water, turkey and cold water.
To prepare brined turkey, add Mix to boiling water. Cool thoroughly; chill. Place turkey and brining liquid in a very large container. Add enough cold water to cover turkey. Keep refrigerated or on ice for 12 to 24 hours. Before roasting turkey, rinse well with cold water and pat dry. Roast as desired. Makes enough brine mix for an 18 to 20-pound turkey.
Be sure to visit some new friends this week and even if you don't have a blog to link below, tell us about YOUR recipe in the comments. If you have a moment, share it with us on our website!
Halloween is coming up in just a few days and we'd love to hear what you're making, how the kids (or you!) are dressing up and how you decorated your home.
Link up your recipes, menus, decorating ideas & costume details below...it'll be like having one BIG party!
Here's a quick & easy recipe that's just right for delighting party guests, wrapping up for trick-or-treaters or surprising co-workers during this spoooooky season.
For guaranteed giggles, add bug candies or spider sprinkles to these yummy treats!
Tangled Web Rice Pops You'll find the recipe and lots more in our Halloween cookbook, available from our online partners. Click here to learn more.
3 T. butter 10-oz. pkg. marshmallows 6 to 7 c. crispy rice cereal 12 wooden craft sticks 6-oz. pkg. semi-sweet chocolate chips, melted 1/2 c. white chocolate chips, melted
Melt butter in a large saucepan over low heat. Add marshmallows; cook and stir until melted. Remove from heat; stir in cereal until well coated. Press evenly into a lightly greased 13" x 9" baking pan. Cool slightly; cut into 12 bars. Remove from pan and insert a stick in each, as shown; set on wax paper to cool. Dip in melted chocolate to coat; let cool slightly and drizzle with melted white chocolate. Immediately sprinkle with mini chips, if desired. Makes one dozen.
Link up your favorite HALLOWEEN goodies below and, if you're joining this hop, link back here by using the handy button below.
Halloween is fast approaching, which means pretty soon all those little ghouls, ghosts and goblins will be out and about, trick-or-treating and laughing with delight. Whether you're having a spooky soirée or a ghastly get-together, there are so many creative treats to try this Halloween season!
We've rounded up some of the most creative, creepy and delicious dishes we could find. From a petrifying punch to some munchable mice, we've got the treats that will turn heads and make them scream with delight. The only question is...are you brave enough to try them?
Marshmallow Spiders
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Marshmallow Cookie Spiders
Don't worry, they won't bite. These cookie treats from our Gooseberry Patch Halloween Book are a perfect sweet treat for your Halloween get-together. Whip up a batch of these and watch your guests squirm with delight. Click here for the full recipe.
The big game calls for the best party food! And whether you plan to snack before the game, or pack a few goodies to take with you, delicious dishes are just a few clicks away.
Pre-game Pepperoni Pizza Burgers and Oven-Baked Chicken Fingers are loaded with flavor, and Mariachi Margarita Dip and Chili Sweet Potato Fries are delicious bite-size snacks. Don't forget to take some good eats to the game to keep the gang happy...try these No-Bake Yummy Balls and Triple Fudgy Brownies!
Click through the photos and find your favorite! Go Team!
Pepperoni Pizza Burgers
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It's the best of both worlds...pizza AND burgers! Whether you cook these on the grill or stovetop, you'll scare away the hungries with these juicy sandwiches. Click here for the complete recipe from 150 Backyard Cookout Recipes cookbook.
